This salmon with fresh flavors reminiscent of the forest is served on a creamy risotto-style quinoa which gives it richness and creaminess.

This recipe was created by ÉquipeNutrition nutritionists using ingredients from the boreal pantry. In particular, it takes advantage of the umami and iodized flavors of lobster mushrooms to create a broth that will hydrate the creamy quinoa like a risotto. On this creamy quinoa, place a fillet of salmon cooked to perfection and enhanced by the forest flavors of juniper berries and balsam fir. A touch of lemon tops it all off, in combination with the fresh and herbaceous notes of tarragon.

A balanced recipe that doesn't compromise on flavor!

Ingredients

For the quinoa with lobster mushrooms

• 625 ml (2 ½ cups) boiling water
• 1 bag of dehydrated lobster mushrooms
• 250 ml (1 cup) creamy soy preparation (Belsoy type)
• 10 ml (2 tsp) concentrated chicken broth (or powder)
• 10 ml (2 tsp) garlic (about 2 cloves, finely chopped)
• 5 ml (1 tsp) neutral oil (canola or sunflower, for example) or butter
• 2 chopped shallots
• 250 ml (1 cup) dry quinoa, rinsed and drained
• 60 ml (¼ cup) white wine
• 60 ml (¼ cup) grated parmesan
• 30 ml (2 tbsp) fresh tarragon, roughly chopped
• Salt and pepper

For the salmon

• 15 ml (1 tbsp) dehydrated juniper berries
• 2-3 sprigs of young dehydrated balsam fir shoots
• 1 pinch of salt
• 5 ml (1 tsp) oil (or butter)
• 1 lemon (feel free to add more lemon juice if you like your salmon lemony)
• 7.5 ml (½ tbsp) garlic (about 1 clove finely chopped)
• 600 g (4 fillets) salmon with skin
• 7.5 ml (½ tbsp.) honey

Preparation

1. In a bowl, rehydrate the lobster mushrooms in boiling water for about 10 minutes. Pass through a sieve, making sure to retain the soaking water. Drain the mushrooms and roughly chop them. Reserve.
2. In a small saucepan over low heat, heat the mushroom water and add the broth, creamy soy mixture and garlic.
3. In a large frying pan or saucepan, heat the oil and sauté the shallots for 2-3 minutes. Add the mushrooms and quinoa, then cook for 1 minute, stirring. Deglaze with the wine and let reduce until almost dry.
4. Over medium heat, add the prepared broth, 1 cup at a time, to the quinoa mixture - as if making a risotto. Stir frequently until the liquid has been completely absorbed. Continue cooking for 20-25 minutes or until the quinoa is cooked. Add the parmesan and tarragon to finish. Reserve.
5. In a mortar or spice grinder, grind the juniper berries and balsam fir shoots to powder with salt. Reserve.
6. In a pan, heat the oil over medium-low heat and add the boreal spice blend, the juice of half a lemon and the garlic. Cook the salmon skin side down first for 5 to 8 minutes and add the honey to the salmon before turning it. Finish cooking with an additional 2-3 minutes. Reduce the cooking time if you prefer a pinker salmon and add a few minutes if you like your salmon well cooked.
7. Serve the salmon over the creamy quinoa and garnish with the remaining lemon wedges and fresh tarragon leaves.

Recipe designed by ÉquipeNutrition. ÉquipeNutrition is a dedicated team of nutritionists-dietitians who care about your health. To make an appointment or to find out more about their KoalaPro Premium portal, do not hesitate to contact them!